The secret to crisp pickles

The bounty of a beautiful summer harvest of cucumbers is nearing its end; however, one can tap into summer in the midwinter months by enjoying a freshly pickled cuke to reminisce about the beautiful growing season. No one likes mushy pickles and finding the best tricks to preserve make the pickle pop with a crunch is easier than expected.

Picking a variety of pickling cucumber is the best place to start, then picking them when they are small, and firm will yield the most optimal future crispers. Picking them first thing in the morning before the sun has stolen the moisture content. The cucs will be crisper and sweeter when picked earlier in the morning. Try jarring them as soon as possible after they are picked. Soaking cucumbers in ice water helps them stay firm.

Another tip is to cut off the blossom end of the cucumber, which can contain enzymes leading to mushy pickles. Lastly, add tannins to each jar when will pack the best punch for a crunch. Tannins can be found in grape leaves, black tea or oak leaves. Placing one leaf in a jar or adding ½ tsp of black tea will give you the results you want. Some may recommend alum; however, this is a personal choice.

A quick search at the grocery store or online will provide pickle crisping agents as well, but if you want a natural way to go, adding a grape leaf straight from the vine will crisp up a jar of firm and small cucs picked from your garden to enjoy until next years bounty comes along.